Fudgy Almond Brownies
A fudgy, flavourful, gluten-free treat, rich with goodness, these Fudgy GF Almond Brownies are a quick and easy way to indulge your chocolate cravings! Also a great way to use that frozen, grated zucchini you have waiting to be used!
| Servings | Prep Time |
| 19 x 13 inch pan | 15minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 2cups almond flour
- 1/2cup brown sugar
- 1/4cup cocoa
- 1teaspoon baking powder
- 1teaspoon baking soda
- 3/4teaspoon salt
- 2cups grated zucchiniFrom frozen: unthaw and squeeze out as much moisture as possible. I was left with about 1/2 cup of squeezed, grated zucchini.
- 1 flax eggOne Tablespoon in 3 Tablespoons of water. Stir and let gel for a few minutes.
- 1/3cup oil
- 1/4cup plant milk
- 2teaspoons vanilla
- 1teaspoon almond flavouring
- 1/2cup chocolate chipsKirkland brand are accidentally vegan!
- 1/4cup toasted sliced almondsoptional but add a great crunch
Instructions
- Heat oven to 350 degrees F.
- Grease a 9 x 13 pan.
- Make your flax egg and let sit for a few minutes.
- In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the rest of the ingredients, except for the chips and sliced almonds.
- Stir just until combined. Fold in the chocolate chips.
- Spread the batter in the pan and sprinkle on a few more chocolate chips and sliced almonds.
- Bake for about 30 minutes, or until it feels set. Less cooking equals greater fudginess.
- Remove and let cool a little before cutting, if you can resist. Enjoy!
Recipe Notes
The “secret” ingredient (zucchini) won’t be noticeable at all, but it does help to make these moist and they keep well for days!
